- 2 lbs. ground beef
- 1/3 medium white onion, finely diced
- 2 large egg yolks
- 1/2 cup breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 2 tablespoons canola oil
- 4 tablespoons butter
- 1/4 cup flour
- 2 cups beef broth
- 3/4 cup plain Greek yogurt or sour cream
- 1/4 cup parsley, chopped
- Salt and Pepper to taste
In a large bowl, combine ground beef, onion, breadcrumbs, egg yolks, garlic powder, nutmeg, salt and pepper, to taste. Do not overwork the meat mixture when combining. Roll the mixture into 1 1/2-inch meatballs (golf ball size). Set meatballs on wax paper. Makes about 24 meatballs.
Add canola oil to a large skillet up to medium-high heat. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate. Cover with tinfoil.
In a large frying pan, melt the butter over medium heat. Slowly whisk in the flour to make a rue. Slowly pour in the beef broth while whisking constantly. Cook over medium heat, continually stirring, for 1 to 2 minutes. Mix in the Greek yogurt or sour cream, salt and pepper, to taste. Add meatballs into the pan. Cover with gravy mixture. Garnish with parsley. Serve immediately.
Sponsor: Utah Beef Council
